This one-pan dish makes a perfect weekday meal for two. The crispy cod is seasoned perfectly and then layed in a bed of tomato stew, also known as Lecsó in Hungary making it a delicious dish.
Lecsó, also known as a stew, is a popular dish in Hungary and in France recognized as a ratatouille. It consists of tomatoes, onions, peppers and we will add Hungarian sweet peppers when they are in season. They have a thinner skin but very sweet and flavourful. This Hungarian stew is seasoned with salt, pepper and a little bit of sugar to balance the acidity.
I like to use wild fish if all possible, and often I will use cod or haddock for this recipe. The fish is seasoned with a variety of spices and a couple of herbs. Then topped with lemon zest and panko crumbs for texture and a delicious flavour.
WHAT MAKES THIS DISH SO DELICIOUS
This fish is first pan-seared with a delicious seasoning and then the onions, peppers and tomatoes are added to the same pan. The drippings of the fish, it’s seasonings and the butter used to pan sear the fish is all combined into the tomato stew, making it one of the most flavourful and delicious dish. To finish off this recipe, a zesty lemon panko crust is added to the fish and with the tomato stew, it is placed in the oven for a brief moment to create a crispy topping on the fish then finshed off with fresh thyme.
I make this dish most often in the summer or late summer months when local tomatoes and peppers are readily available at the local markets, including local grocery stores. The fresh tomatoes, peppers, onions for this dish adds so much flavour and yumminess to this Hungarian Lecsó recipe. I will always suggest to people, try eating a fresh field grown tomato or pepper and compare that with those grown in greenhouses or those that were shipped hundreds or thousands of miles/kilometers away, and you will notice a huge difference. Ask any chef, why do they look for local farmers to purchase their vegetables from? Well, it’s because they want the freshest to create the best tasting dishes.
The simple combination of onion, tomato, and peppers makes a flavourful tomato stew. I like to cook the onions a little longer to allow them to release some sweetness. Fresh ingredients is the key to this recipe creating the flavours that makes this side dish so good. Each summer I make this recipe and jar it so I can enjoy it throughout the year.
Normally, we would use Roma tomatoes for this stew (Lecsó) recipe. When using other tomatoes, they tend to have more of a water content. I used the heirloom cherry tomatoes and they do contain more water. So before adding the fish back into the pan, I added a small amount of flour and water mixture to allow it to thicken slightly.
KETO FRIENDLY: can be easily made for this recipe. Simply remove the panko crust from the topping of the fish.
HOW TO MAKE THIS DELICIOUS DISH
Prepare the fish, then combine the rub paprika, celery powder, garlic powder, onion powder, salt, pepper and thyme. Add the rub to both sides of the fish pieces. In a cast iron pan or medium skillet, melt butter over medium-high heat and pan-sear the fish on both sides, about 3-4 minutes on each side. Remove the fish from pan and transfer to a plate.
Add olive oil to the pan, saute the onions for 3-4 minutes, then add and saute the peppers for a couple of minutes, and then add the tomatoes. Reduce the heat to simmer, and place a lid on the pan. Cook for about 15 minutes, long enough for the tomatoes to burst. Season with sugar, salt and pepper.
In a small bowl, add the flour and about a tablespoon of water, stir until blended and add to the tomato sauce, stirring until you notice it starts to thicken slightly.
While the tomato sauce is cooking, preheat oven to 425°F. Return the fish back into the pan with the cooked tomato sauce. Combine the bread crumbs with the lemon zest and sprinkle over the fish. Then place the pan into the oven for 2-3 minutes, long enough for the bread crumbs to become crispy.
FAQ
What choices of fish can I use for this recipe? As I mentioned, I like to use cod for this recipe and sometimes haddock. Halibut or sea bass are good choices as well since they are thicker fillets.
Can I use other types of tomatoes in this lecso/stew? Yes you can, I would suggest a tomato that has less water content such as Roma tomatoes which we use often. If you use a variety that has more water content, then add a flour water mixture to the stew at the end of cooking. I did that for this recipe.
Pan-Seared Crusted Cod in a Tomato Lecsó Stew
Equipment
- Cast Iron skillet
Ingredients
Rubfor fish :
- 12-14 oz wild cod fish, cut in half
- 1/2 tsp Hungarian smoked paprika
- 1/4 tsp ground celery
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp sea salt
- 1/8 tsp pepper
- 1/4 tsp dried thyme
- 1 tbsp unsalted butter
Crusted topping:
- 2 tbsp panko bread crumbs
- 1/2 tsp lemon zest
Tomato sauce: Lecsó
- 1 tbsp extra virgin olive oil
- 1 medium onion, sliced
- 3/4 cup coloured peppers, roughly diced
- 7-8 oz Heirloom cherry tomatoes
- 1/4 tsp raw sugar
- 1/2 tsp season with sea salt and pepper
- 1/2 tsp flour
- fresh thyme for garnishing
Instructions
- Rinse fish in cold water, pat dry with paper towel and set aside. In a small bowl, combine together with a fork, paprika, celery powder, garlic powder, onion powder, salt, pepper and thyme. Add the rub to both sides of the fish pieces.
- In a cast iron pan or medium skillet, melt butter over medium-high heat and pan-sear the fish on both sides, about 3-4 minutes on each side. Carefully, remove the fish from pan and transfer to a plate.
- Add olive oil to the pan, sauté the onions for 3-4 minutes, then add peppers and sauté for a couple of minutes, then stir in the tomatoes. Reduce the heat to simmer, and place a lid on the pan. Cook for about 15 minutes, long enough for the tomatoes to burst, stirring occasionally. Season with sugar, salt and pepper. In a small bowl, add the flour and about a tablespoon of water, stir until blended and add to the tomato sauce, stirring until you notice it starts to thicken slightly.
- While the tomato stew is cooking, preheat oven to 425°F. Return the fish back into the pan. Combine the bread crumbs with the lemon zest and sprinkle over the fish. Then place the pan into the oven for 2-3 minutes, long enough for the bread crumbs to become crispy.
- Garnish with fresh thyme or parsley. Serve as is or with rice or mashed potatoes. Enjoy!
Nutrition
